white wine
Taste Profile
Primary Flavor
acidic
Intensity
moderate
Flavor Notes
Pairs Well With
Cooking Behavior
White wine adds acidity and fruity complexity to sauces and braises. The alcohol evaporates during cooking, leaving behind concentrated flavor. Dry wines work best for cooking — avoid anything labeled 'cooking wine' which contains salt and preservatives.
Best Techniques
Common Mistakes
- Using wine you wouldn't drink
- Not cooking off the alcohol (raw, boozy taste)
- Adding too much and making the dish overly acidic